Ingredients

Group 1
Ingredient
KG
Flour
1.000
Baktem Blue Bun 20% Concentrate
0.200
Yeast
0.045
Water
0.550
Orange/lemon zest
0.250
Melted butter
0.200
Ground cinnamon
0.020
Demerera sugar
0.150
Total Group: 1
Total Weight: 2.415

Method

Christmas Tear and Share Monkey Bread

1. Spiral mixer: 2 minutes slow, 6 minutes fast.
2. No time dough.
3. Dough: temperature 27℃.
4. Scale each ball at 50g.
5. Dip in melted butter then drop into sugar/cinnamon mix.
6. Drop 30 balls into a buttered bundt tin.
7. Prove at 40℃ and 70% humidity.
8. Prove for 30 minutes in the prover or until just below top of tin.
9. Bake at 180℃ for 40 - 45 minutes
10. Finish with White Fudgice MB and Christmas sprinkles.

Ingredients

Group 1
Ingredient
KG
Flour
1.000
Baktem Blue Bun 20% Concentrate
0.200
Yeast
0.045
Water
0.550
Orange/lemon zest
0.250
Melted butter
0.200
Ground cinnamon
0.020
Demerera sugar
0.150
Total Group: 1
Total Weight: 2.415

Method

Christmas Tear and Share Monkey Bread

1. Spiral mixer: 2 minutes slow, 6 minutes fast.
2. No time dough.
3. Dough: temperature 27℃.
4. Scale each ball at 50g.
5. Dip in melted butter then drop into sugar/cinnamon mix.
6. Drop 30 balls into a buttered bundt tin.
7. Prove at 40℃ and 70% humidity.
8. Prove for 30 minutes in the prover or until just below top of tin.
9. Bake at 180℃ for 40 - 45 minutes
10. Finish with White Fudgice MB and Christmas sprinkles.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

Finished Product

Finished Product

Dessert, Gateaux, Occasion Bread, Speciality Bun, Sweet Good

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